Arayes – Meat Stuffed Pitas
Tender spiced meat tucked inside crispy golden pitas—this easy dish is perfect for weeknight dinners or a crowd-pleasing appetizer.
Servings 10 pitas
Ingredients
Meat mixture
- 800 g minced lamb (or a mix of lamb and beef)
- 1 medium sized tomato very finely chopped
- 1 small onion very finely chopped
- 1 small chili pepper finely chopped (optional)
- 1 tbsp vegetable oil
- 3 tbsp pomegranate molasses
- 1 tbsp mustard
- ½ tsp seven spices
- 1 tsp black pepper
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- 3 tsp salt or to taste
To assemble
- 10 pita bread
- Vegetable oil for brushing the pitas
Instructions
- In a large bowl, mix together all the meat mixture ingredients. Cover and marinate in the fridge for at least 2 hours or up to overnight. If the mixture releases excess liquid, strain it before assembling.
- Preheat the oven to 220°C (428°F).
- Open each pita to form a pocket and spread about ½ cup of the meat mixture inside. Press gently to distribute the meat in an even, thin layer.
- Brush both sides of the filled pitas with vegetable oil. Arrange on a baking tray and bake for about 15 minutes, flipping halfway through, until golden and crispy and the meat is fully cooked.
- Cut into quarters and serve hot with plain yogurt, a drizzle of pomegranate molasses on the side and your favorite veggies.
Notes
Adjust chili to taste, or skip it if you prefer it mild.
This recipe works well with beef or a mix of meats.
If your pitas are thick, bake a little longer to ensure the meat is cooked through.